->Stirfry 12 <-

1 bunch (about 1 pound) fresh asparagus (baby if available)

1/2 pound fresh oyster mushrooms, sliced into 1/4" strips

1 can sliced water chestnuts

2 cloves garlic, minced

1 tsp minced fresh ginger

1/4 cup dry sherry (or maybe less)

1/3 cup vegetarian oyster sauce

1 tbs. peanut oil

Heat the wok, add the oil, let it heat. Whisk it around, then add

the garlic and ginger and stir for about a minute. Add the

asparagus, and stir fry for about 2-3 minutes. Add the oyster

mushrooms, stirfry another 2 minutes, adding half of the sherry

slowly. Add the water chestnuts, stirfry one minute, add the rest

of the sherry, and stir until the sherry is mostly evaporated (about 2 minutes max

1-2 minutes

bowl, cover, and start the final dish. (you can garnish with

slivered scallions if desired)